How to Prepare Steak Diane
Steak Diane is a long-established method of preparing a sirloin steak with a wonderful earthy sauce. The theatre is to prepare the sauce in front […]
Recipe
How to make a Beurre Blanc sauce
Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and dry white wine normally Muscadet. In English it would be […]
Borlotti Beans, Olive Oil and Lemon
Borlotti beans go along way as a fine accompaniment to lamb and chicken. They are great in stews, soups and in risottos too. The recipe […]
Preparing a Morel Sauce
A quick but extremely tasty mushroom sauce using the morel. The whole dish only takes 5 minutes if that and 15 minutes to cook. Morels […]
How to cook John Dory
Cooking a John Dory or St. Pierre fish is not an issue it’s actually finding one to cook. They seem to be only available from […]
Preparing Pan-Fried Cod
Pan-frying any fish is a fine alternative to roasting and baking fish because it produces great crispy skin and a flesh which is rarely overcooked. […]
Preparing a Roast Rack of Lamb
A roast rack of lamb is a perfect supper dish as well as being something to savor on a Sunday. It should be pan-fried to […]
Sweetbreads with a Rustic Red Wine Sauce
Sweetbreads are those pieces of offal which are favoured in restaurants but rarely eaten at home. They are elegant morsels of two separate glands taken […]
Hash Browns, Fried Streaky Bacon, Poached Egg
A breakfast dish of streaky bacon with hash browns, poached eggs, some mushrooms, fried and grilled and fried tomato is what will get me out […]
How to Prepare a Scallop Roe and Tarragon Sauce
The roe of any seafood mollusc makes for a good sauce usually to accompany the seafood from which it was removed. Scallops usually have a […]
How to make Cauliflower Purée
Cauliflower purée seems to turn up everywhere nowadays and it must be because it has such a versatile flavour. It lends itself to various spices […]
Preparing a Sauce Velouté
The velouté sauce is one of the basic sauces of French cooking. It is a white sauce that is prepared from white stock an ideal […]
How to Roast a Turbot
Turbot is one of those exceptional fishes which like halibut often finds itself as the signature dish of many a chef in a top-notch restaurant. […]
How to make Aioli
Aioli (aïoli) is a beautiful garlic mayonnaise sauce that really complements chips and fries as well as most meat dishes. It’s an excellent dipping sauce […]
How to prepare Rösti
Rösti are the Swiss take on cooking and presenting potatoes. They are flat cakes of grated potato along with a host of other tasty ingredients. […]
Preparing A Simple Meat Stock
The meat stock or fonds de cuisine simple is a broth which is made from a variety of bones and other meat scraps. Some cuts […]
How to prepare Mussels
Mussels or moules as the French call them are oval molluscs which have bluey black shells. When cooked they have a delicious orange-red flesh. Because […]
How to make Tuiles
Tuiles are French wafers (thin biscuits) which are baked. They are formed into an arc rather like a Pringle™. They make an elegant garnish for […]
Cooking with Halibut
Halibut is one of the classy fishes found on the restaurant menu. It is noted for its delicate and slightly sweet flavour. The halibut is […]
How to make a French Dressing
French dressing is a simple vinegar and oil sauce for mainly salads and as a marinade for a range of fresh foods. It is often […]